Ristretto Shot

Concentrated short shot

The ristretto, meaning "restricted" in Italian, is the purist's approach to espresso extraction. This concentrated shot is crafted by using the same amount of coffee but roughly half the water of a traditional espresso, resulting in a shorter, more intense extraction. The reduced water volume means that only the initial compounds are extracted from the coffee grounds, capturing the brightest, most immediate flavors while leaving behind some of the more bitter elements that emerge in longer pulls.

The result is a shot that's sweeter, more concentrated, and more aromatic than a standard espresso. The crema tends to be darker and more intense, while the body is notably thicker and more viscous. This method of extraction highlights the coffee's most prized flavors - the bright, fruity, and floral notes that might otherwise be overshadowed in a full espresso shot. Baristas often consider the ability to pull a perfect ristretto as a true test of their skill, as it requires precise control over grind size, temperature, and timing.